If you want to make a universal sauce with a velvety structure, delicate and incomparable taste, then mushroom sauce with sour cream is just an ideal option. It goes well with mashed potatoes, buckwheat, rice, pasta and, moreover, with any meat dishes - boiled, baked or fried. If you accidentally find sour cream and some fresh mushrooms in your refrigerator, be sure to make this sauce, it will become your favorite, and the family will often ask for it for lunch or dinner.
Ingredients:
Fresh champignons - 400 g
Bulb onions - 1 pc.
Vegetable oil - 2 tbsp.
Sour cream - 120 g
Drinking water - 120 g
Flour - 1 tbsp.
Salt to taste
Ch.m. pepper - taste
Preparation:
1. Prepare foods on the list. Scrape the mushrooms with a clean kitchen sponge or peel the caps off - whichever is more convenient for you.
2. Cut a large onion into half rings, put it in heated refined vegetable oil, fry over medium heat until soft, stirring frequently, it should not turn golden.
3. Cut fresh champignons into thin slices, add them to the pan to the onion. Cover with a lid, the mushrooms will immediately juice up and cook faster.
4. At this time, dissolve a flat tablespoon of premium flour in water, stir well so that there are no lumps.
5. Add sour cream, stir until smooth.
6. Pour the sour cream diluted in water with flour into the pan. Let the sauce simmer, it will instantly begin to thicken and become velvety in texture.
7. Season with salt and pepper. If the sour cream is too sour, add a pinch of sugar and heat the sauce over low heat for another minute.
A delicious mushroom sauce made from champignons and sour cream is ready.
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